We had the good fortune to have backstrap venison grilled at our good friend Rob and Mandy’s ….Rob being the hunter … and further good fortune as they sent us home with the leftover, rare grilled venison. It was amazing the first time, and just as fabulous as a “leftover” … repurposed as a Thai style salad.
Pan roast some peanuts, and if you are fortunate enough to have a mortar and pestle, grind them up a bit with about 1 tsp chili flakes (obviously to your taste). Add tamarind, palm sugar (2 tsp?) freshly squeezed lime juice, light soy sauce, rice wine vinegar, roasted sesame seeds and even a bit of peanut oil. A little of this, a little of that. Keep doing that until your taste buds sing and you can hardly wait to dress your salad.
Thinly slice red onion, and pour boiling water over. 10 seconds later, yes, TEN SECONDS, pour the water off – add a bit of kosher salt, a few chili flakes, and cover with freshly squeezed lime juice …. (if you run short top it up with regular vinegar)
Cook up a few ramen noodles, or rice noodles, or whatever you have on hand.
Lay the cooled noodles over a serving platter, and build your salad on top of that with whatever strikes your fancy. (and is in your fridge) Add some thinly slivered protein – i.e. the venison, or you could use cooked chicken, steak, and prawns. Again – totally up to you! (and if you are looking for a vegetarian option – do some tofu!)
Top with the quick pickled red onion, some of your roasted peanuts, sesame seeds – and although I didn’t have any today – I would have loved some bean sprouts and fresh cilantro over it all …..